Grapefruit currant scones

I’m back! With freshly baked scones. Done in 20, really.

You need:

  • 500 grams flour
  • 50 grams cold butter
  • 1 tablespoon baking soda
  • 2 tablespoons of sugar
  • the zest of one medium sized grapefruit
  • 3/4 cups to 1 cup of milk
  • 1/2 cup fresh currant
  • 1/2 cup golden raisins
  • pinch of salt


  1. add the flour to a bowl, the baking soda, salt sugar and the grapefruit zest and mix well;
  2. add the butter and with the help of a fork smash it into the flour until it reaches it the size of a pea;
  3. add the currant and the raisins into the mixture;
  4. slowly add the milk into the mixture up until it roughly comes together;
  5. get your hands in an incorporate everything into the dough but don’t over do it; 2-3 minutes is enough;
  6. allow it to rest for 30 min (or not) and roll it on a well floured surface about cm high;
  7. cut it into the desired shape and bake at 180°C for 15 min;
  8. allow them to cool down on a drying rack and enjoy them warm with honey salted butter (recipe will come up tomorrow, btw).

Until tomorrow,